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the sweet scoop

the sweet scoop

Spring is finally in full swing, and there are plenty of reasons to celebrate. Warmer weather, longer days, shorter hemlines, Cinco de Mayo, Mother’s Day, the Kentucky Derby… just to name a few. And what better way to properly ring in spring than with a refreshing seasonal cocktail?

Whether you’re hosting a springtime soirée or just need a reason to raise a glass, here are a few of my favorite fresh and vibrant cocktail recipes to sip this season. Cheers!

One tequila, two tequila, three tequila…more! How about 50+ of the best tequilas that Mexico has to offer? Recently opened Añejo Tequileria y Restaurante boasts one of the most extensive selections of tequilas, mezcals and sotols this side of the border—and serves them by the ounce, by flight or in a carafe. Add to that a menu of flavorful small plates from chef-partner Angelo Sosa and you’ve got yourself a fiesta.

Since opening in late January, the lively Hell’s Kitchen haunt has already received numerous accolades for its advanced beverage program, expertly crafted cocktails (recently rated #1 margarita in NYC), and Sosa’s series of intensely tasty tacos, tamales, dumplings, ceviches, guacs and more. So what better place to seek out some delicious Cinco de Mayo inspiration!?

Añejo’s Beverage Director and resident drink slinger, Joshua Wortman, shares a couple of the restaurant’s classic tequila-based recipes to help get your Cinco celebration started early. And to complement these festive libations (and soak up a bit of the agave-based spirit), try dipping a few warm tortillas into chef Angelo’s fresh and creamy red snapper ceviche. Check out the mouthwatering recipes below. Salud!

Muddle mint and agave in a julep cup or collins glass. Add crushed ice, then half of the tequila. Stir until glass frosts. Add more ice and the rest of the tequila. Garnish with mint sprig and three dashes of Peychauds Bitters.

Red Snapper CevicheRecipe from Angelo Sosa

1/2 pound red snapper, medium dice

1/4 teaspoon salt

2 tablespoons jalapeño, small dice

2 tablespoons tomatillo, small dice

2 tablespoons red onion, small dice

2 tablespoons avocado, medium dice

1/2 tablespoon pumpkin seed, toasted

2 tablespoons lime juice

1 tablespoons yuzu juice

Combine all ingredients together and mix well, until ceviche has a creamy texture. Serve in chilled bowls with warm tortillas.

Thanks again to Joshua and Angelo for sharing the love and happy Cinco de Mayo everyone!